Health - Food - Science - Community
Whole grain consumption and risk of ischemic stroke in women: A prospective study.
Adequate intake of flavonoids from dietary sources may help guard against the development of stroke.
Regular consumption of whole grains may help to ward off an ischemic stroke attack.
Active and former cigarette smokers may be highly vulnerable to stroke.
A high-fiber diet may reduce an individual's risk of developing and dying from stroke, heart disease, and cardiovascular disorders.
Generous consumption of fruits and vegetables may contribute positively to the prevention of several chronic diseases, including stroke, hypertension, cancer, coronary heart disease, and type 2 diabetes.
A significant increase in the risk of stroke, dementia, and Alzheimer's disease is associated with high intake of artificially-sweetened beverages.
A decline in stroke risk is associated with increased intake of diets rich in fiber, especially fruit and vegetable fiber, in healthy adults.
Habitual consumption of fiber-rich foods may protect individuals from developing stroke for the first time.
Frequent consumers of foods packed with carotenoids may have a low tendency of developing stroke and other cardiovascular disorders.
Significant reduction in the risk of stroke is associated with individuals with high blood levels of lycopene.